- General Comments that relate to this Inspection
-observatios during lunch service--no violations noted--storage refrigerators @ 41 F. (ham/cheese sandwich @ 39 F.; turkey chef salad @ 34 F.); 37 F. ; freezer @ -1 F.line: hot food; cheesy baked penne @ 179 F.; chicken nuggets @ 135 F.cold food: ham/cheese sandwich @ 43 F.; turkey Chef salad @ 40 F.quats sanitize @ 200 ppm in rage bucket and spray bottle-hand sink stocked with soap paper towels; observed staff and student workers washing hands at proper times; good glove use practice observed-no accidental contamia ntion by touching body parts or equipment-all logss reviewed: current: no problems noted--logs reviewed include receiving; cooking; hot-holding; refirgeration equipment; sanitizer concentration logs.-observed student workers who assist with food service and set-up. No problems noted.-discussed employee health policy. CFPM is aware of 48 hr excusion after symptioms including nausea; vomiting; diarrhea; fever end. CFPM agreed to ask front desk clerical staff for list of students daily who are absent due to nausea; vomiting or diarrhea so that she can any student workers for 48 hrs after they are symptom free. This practice should be done in all the schools where student workers are utilized!!Improvement focus: ask for daily list of names for all students who were sent home or called in sick with gastroenteritis symptoms tom make sure that student workers are excluded for 48 hrs from kitchen duty after they are symptom-free.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations during lunch service--no violations noted--all tenmperatures within acceptable parameters--refrigerator @ 35 F.(turkey ham/cheese sandwiches @ 38 F--40 F.; ham salads @ 35 F.) storage freezer @ -7 F.; milk cooler @ 34 F.; -line: ham salads returned to referigerator @ 36 F. to be held for next day--CFPM only puts a few cold foods on the line at a time so that they dont have time to heat up---good practice.-hot food: chicken patty rethermalize temp @ 161 F. @ 11 AM; warmer @ 140 F. @ 12 noon. (taken from logs as all foods had already been served at time of inspection.)all logs reviewed; current; no problems noted--quats in bucket @ 200 ppm; Spawrk 64 is used in spray bottle as school is still on outbreak status---hand sink stocked with soap and paper towels; no opportunity to observe hand washing-Note: kitchen assistant that had previously been sick with GI symptoms who was excluded for 3 days last week; vomited again at work on Friday and was sent home. CFPM called her over the weekend and found out that she was sick again Saturday; but had no symptoms on Sunday. CFPM is aware of 72 hr exclusion and she is not allowinmg her assistant to return until Wednesday; Oct. 21. She will double-doublecheck tomorrow to make sure the assistant has remained symptom-free for 72 hours.-Note: student helpers were removed from service in this kitchen last Thursday and adult staff from the school and Nuitrition services are filling in.Note: CFPD has been doing extra sanitizing in the kitchen and all service tables; as well as the lunch tables at the end of lunch using Spark 64.No improvement needed---everything appears to be done very well in the kitchen.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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10/20/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations mad during lunch prep--lunch served @ 11 Am--no violations noted--observed staff washing hands at proper times; especially prior to putting on gloves--cook temp:precooked chicken nuggets @148 F. (taken by staff); -storage refrigerator @ 37 F. (ham/cheese sandwich @ 37 F.)-milk coolers @ 38 F. and 42 F.-quats sanitizer in bucket and spray bottles @ 250 ppm--reviewed all logs--no problems noted--all dry storage is correct with items at least 6" off floor-Did not identify any problems for an improvement focus--everything is done well.
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4/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during early lunch prep--no violations noted-temps w/i aceptable parameters:storage cooler @ 39 F; storage freezer @ -9 F.; milk coolers at 37 F.; and 39 F. -Pre-cookked chicken patties on car at 36 F.-no food had completed cooking at time of inspection-quats sanitizer in spray bottles @ 200 ppm-handsink stocked with soap/paper towels. No opportunity to observe hand washing.-Note: only 1 compartment sink exists onsite--therefore all equimpment including trays; bings; utensits are tranosported to main kitchen for washing/sanitizing and then returned the next day.No issues requiring improvement noted. Facility is clean and well-organized.
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8/20/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observations made at beginningof lunch prep--no violations noted--hand sink stocked with soap/paper towels; observed CFPM washing hands--good personal hygiene--storage coolers @ 37 F.; milk @ 40 F & 39 F.-freezer @ -4 F.-quats sanitizer in spray bottle @ 400 ppm-good-temperature logs reviewed - no problems noted--facility ia clean and well-organized--CFPM is scheduled to take recert class in May-
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4/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made after lunch during clean-up---no violations noted--hand sinks stocked with soap/paper towels-no opportunity to observe personal hygience practices including hand-washing---refrig. @ 40 F.; milk cooler @ 37 F.; freezer 0-7 F.; temp. logs current; reviewed & no oproblems noted--temp. taken from today's logs--checken nuggers- cook temp-158 F. (10:45 AM); warmer @ 150 F. (11:50 AM) just prior to service- Cheeseburger slides --cook temp=165 F.; warmer (holdin) @ 150 F. (11:50 AM)-quats sanitizer checked in spray bottle @ 200 ppm-kitchen staff wash lunch room tables and sanitize at end of lunch--facility is clean and well-organized-
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12/13/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
-observation made at end of lunch prep and beginning of lunch service-no violations noted--reach-in @ 40 F; tuna fish salad @ 36 F-freezer @ 1 F---temperature logs current-no problems noted-milk coolers @ 32 F an 41 F-back-up freezer @ -14 F-chicken/cheese patty cook temp @160 F @ 10:55 AM.-observed staff and student helpers washing hands/applying gloves--good personal hygiene-quats sanitizer in spray bottle @ 200 ppmprevious problem with splitter has been repaired so that the hand sink now has warm water contantly-
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2/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All previous violations from 8/13/2012 have been corrected. Storage refrig @ 41 F. Food temp--corn dogs @ 34 F. Part for hot water issue is on order and will arrive and be installed in 2 weeks. This is only an occasional issue when hot wate in dish sink is turned on. Monitor to make sure hot water is turned off at dish sink after each use.
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8/15/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Storage refrigerator at 56 F on outside thermometer and 48 F on inside thermometer at time of inspection> Food temps--cheese at 42 F-44 F; applesauce at 40 F; peperoni/cheese plates at 43 F. Unit should maintain food temperatures at 40 F and below. All stored foods to be served at today's lunch. No need to discard foods because of marginal temperatures. Unit must be serviced however.Hand sink had cold water at beginning of inspection. Appears to be a mixing valve problem as it works after dish sink hot water is turned off. Repair.No other violations noted.-handsink stocked with soap and paper towels-observed student helpers washing hands and using gloves appropriately-freezer at 4 F; milk cooler at 40 F; -peperoni pizza cook temperature at 161 F-cheese pizza in hot-holding unit at 156 F-student helper serving apples individually with glove hands to students-facility is clean and well-organized-temperature logs are current. However; checking refrigeration temperatures upon early AM arrival is not best practice to indentify units needing service. Recommend checking internal food temperature or checking ambient air temperatures during times during land after lunch for a more accurate reading.
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8/13/2012 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
FACILITY FEEDS ABOUT 250 STUDENTS. NOTED VERY LIMITED REFRIGERATED STORAGE SPACE FOR THIS POPULATION.STORAGE REFRIGERATOR @ 44 DEGREESHAM SANDWICHES @ 38 DEGREESSTORAGE FREEZER @ 1 DEGREE.MILK STORAGE UNITS @ 36;37 DEGREES.STUDENT HELPERS WORK ON SERVICE LINE. WASHED HANDS BEFORE WORKING ON LINE AFTER EATING THEIR OWN LUNCHES. NOTED GOOD HAND WASH TECHNIQUE. FACILITY ONLY HAS ONE COMPARTMENT SINK. CFPM WILL WASH AND RINSE IN THIS SINK THEN USE QUATS SANITIZER @ 400 PPM TO SANITIZE. SANITIZER IN SPRAY BOTTLE CHECKED AT 200 PPM QUATS. NOTED UNWRAPPED WHOLE APPLES SERVED INDIVIDUALLY BY HELPERS FROM UNIT WITH SNEEZE GUARD. SUGGEST MOVING THESE TO A COVERED CONTAINER FOR ADDED PROTECTION TO PREVENT STUDENTS FROM TOUCHING APPLES OR OTHER UNWRAPPED FRUIT THAT DOESN'T HAVE AN OUTSIDE PEEL. NO VIOLATIONS NOTED. HOT FOODS IN WARMERCHICKEN NUGGEST @ 180 DEGREESMEATBALL SUB @ 194 DEGREES
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2/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VILATIONS NOTED.COOLERS @ 38; 39 DEGREESFREEZER @ 4 DEGREESMILK COOLERS @ 38; 39 DEGREESCFPM NOTED THAT OUTSIDE THERMOMETER ON ONE UNIT IS MARGINAL. SHE CHECKS INSIDE THERMOMETER. RECOMMEND ALSO CHECKING FOOD TEMPS WITH FOOD THERMOMETER ONCE A WEEK.HAM @ 38 DEGREESFRUIT @ 39 DEGREESQUATS SANITIZER IN SPRAY BOTTLES AT 30 PPM. USING DEGREASER DETERGENT AND THEN QUATS ON TABLES AT END OF LUNCH. FOODS WERE IN PROCESS OF BEING REHEATED. NO HOT TEMPS CHECKED. TO REVIEW NEXT INSPECTION.NOTICED ANT BAITS ON FLOOR (ORTHO BRAND) UNABLE TO CHECK LABELING FOR USE IN KITCHEN OR NEAR FOOD PREPARERS. FOOD ARRIVES FROM NUTRITION SERVICES AFTER CFPM LEAVES FOR DAY. UNABLE TO CONFIRM TEMPS ON FOOD PRODUCT RECEIVED DAILY.
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12/20/2011 | Routine Inspection 2nd | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Temps logged daily. Chicken rethermalized to 170 F.; beans hotholding@ 160F.; Storage refrig. @ 44 F. (just opened); storage freezer in kitch @ 7 F.; extra storage freezer @ -20 F.; mile storage @ 39 F.Quats sanitizer in spray bottle @ 200 ppm. (Use to sanitize tables after washing.)Observed child helpers assisting in food service line. CFPM coached children not to touch anything after putting on disposable gloves. Continured to monitor them. Served apples and plates without any cross-contamination issues noted.
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2/1/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked-handwashing observed - goodDiscussed employee hygiene/illness policies; also requirements for student workers-All product comes from central kitchen and is rethermalized on site-chicken patty at 179 f-Stand-up refer unit at 40 f-Milk cooler at 40 f-Temp logs complete and accurate-Facility clean and well kept
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12/9/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked-handwashing observed goodAll product comes from central kitchen and is retheramlized on site-pizza at 168 fcooler at 38 fmilk cooler at 37 fTemp logs complete and accurateDishes returned to central kitchen for washingDiscussed employee hygiene/illness policies; also requirements for student workersFacility clean and well kept
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5/28/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following approved WCSD HACCP plans; all temperature logs and refrigeration logs checked good.Observed hamburger rethermalized to 171 degrees and pizza rethermalized to 169 degrees.Facility is supplied with food items from Washoe County School District Nutrition Center.Food preparation is limited to rethermalization of food products from the Nutrition Center.Refrigeration and freezer temperatures checked within acceptable zones.(dairy holding case at 30 degrees.
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11/13/2009 | Routine Inspection 2nd | 100 |
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